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Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics
Author(s) -
De Hoog Els H. A.,
Prinz Jon F.,
Huntjens Linda,
Dresselhuis Diane M.,
Van Aken George A.
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00140.x
Subject(s) - lubrication , materials science , composite material , surface roughness , natural rubber , surface finish , coefficient of friction , friction coefficient
The friction between surfaces in relative motion lubricated by food emulsions has been measured. Different types of surfaces were tested, including metal, glass, rubber, and mucosal surfaces (pig tongue and pig esophagus). We demonstrate that the load‐dependent behavior of the coefficient of kinetic friction was different for various types of surfaces used; it decreased with increasing load for the mucosal surfaces, but was constant for glass‐metal surfaces. We show that this difference is an effect of the roughness and the deformability of the surfaces. For mucosal surfaces, the friction force did not depend on the oil fraction in the measured range of 10% to 40% (w/w). Furthermore, 3 commercial dairy products were tested between these surfaces. The lubrication properties of the low‐fat (1.5% fat content) and high‐fat (3.5% fat content) milk were comparable to those of the model emulsions. However, the friction force of the commercial cream (35% fat content) was found to be much lower.